Knorr Soup - Brown Onion

$2.00 aud

In 1883 C.H. Knorr built a factory in Heilbronn, for the purpose of drying and grinding chocory for the coffee trade. With the spread of industrialization, C.H. Knorr realized the need for a quickly prepared and nutritious meal among factory workers. He started experimenting with drying vegetables and flavourful seasonings. in cooperation with nutritional experts he developed a preservation process to maintain the natural values of the ingredients and their flavours and also reduce their cooking times. This knowledge is the basis for the development of the dried soups.

Knorr Soup - Brown Onion

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In 1883 C.H. Knorr built a factory in Heilbronn, for the purpose of drying and grinding chocory for the coffee trade. With the spread of industrialization, C.H. Knorr realized the need for a quickly prepared and nutritious meal among factory workers. He started experimenting with drying vegetables and flavourful seasonings. in cooperation with nutritional experts he developed a preservation process to maintain the natural values of the ingredients and their flavours and also reduce their cooking times. This knowledge is the basis for the development of the dried soups.

In 1883 C.H. Knorr built a factory in Heilbronn, for the purpose of drying and grinding chocory for the coffee trade. With the spread of industrialization, C.H. Knorr realized the need for a quickly prepared and nutritious meal among factory workers. He started experimenting with drying vegetables and flavourful seasonings. in cooperation with nutritional experts he developed a preservation process to maintain the natural values of the ingredients and their flavours and also reduce their cooking times. This knowledge is the basis for the development of the dried soups.

In 1883 C.H. Knorr built a factory in Heilbronn, for the purpose of drying and grinding chocory for the coffee trade. With the spread of industrialization, C.H. Knorr realized the need for a quickly prepared and nutritious meal among factory workers. He started experimenting with drying vegetables and flavourful seasonings. in cooperation with nutritional experts he developed a preservation process to maintain the natural values of the ingredients and their flavours and also reduce their cooking times. This knowledge is the basis for the development of the dried soups.

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